Grilled pineapple with rum caramel
Thick pineapple rings charred on a hot grill pan, then spooned with a buttery dark rum caramel and served with vanilla ice cream and toasted coconut.
- Prep
- 6 min
- Cook
- 13 min
- Serves
- 4
- Per serve
- 440 kcal
Ingredients
Method
Heat a grill pan or outdoor grill over high heat. While it heats, cut the top and base off the pineapple, slice off the skin, then cut into 8 rounds about 1/2 inch thick and cut out the cores with a small knife. Pat dry.
Toast the coconut in a dry small saucepan over medium heat, stirring, for 1 to 2 minutes until golden, then tip onto a plate.
Lay the pineapple on the hot grill and cook without moving for 3 minutes, until charred lines form, then flip and cook 2 to 3 minutes more. A large grill pan fits about 4 rounds, so cook in two batches (or all at once on an outdoor grill) and make the caramel while they cook. The timer is per batch.
Meanwhile, melt the butter and sugar in the coconut saucepan over medium heat, stirring, then let it bubble for 2 minutes. Stand back and pour in the cream (it will spit), then simmer for 1 minute until glossy. Molten caramel burns badly, so don't taste it from the spoon.
Take the pan off the heat, then carefully stir in the rum (it will steam and spit) and the salt. Let it bubble in the residual heat for 30 seconds.
Overlap the pineapple on plates, add a scoop of ice cream and spoon over the warm caramel. Scatter with the toasted coconut and mint.
Tips
- The rum is added off the heat and only briefly bubbled, so some alcohol remains. Use pineapple juice with a drop of vanilla for an alcohol-free version.
- Canned rings save 4 minutes of prep, but pat them very dry so they char rather than steam.
- Most vanilla ice cream is gluten-free, but check the label if it matters.
